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Blueberry Vanilla Syrup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
85 minutes
Elevate your drinks and desserts with a zesty blueberry-vanilla syrup, perfect for coffee, iced tea, or ice cream.
Ingredients:
  • 1 tablespoon cornstarch
  • 0.25 cup water
  • 0.25 cup light corn syrup
  • 2 teaspoons lemon juice, or more to taste
  • 2 cups fresh blueberries
  • 1 whole vanilla bean
Instructions:
  • In a large pot, mix sugar and cornstarch. Add water, corn syrup, lemon juice, blueberries, and vanilla bean. Bring to a boil, then simmer for about 5 minutes until thickened and vanilla-infused. Remove from heat.
  • Pour the syrup into three hot, sterilized half-pint canning jars, leaving 1/4 inch of space at the top. Use a moist paper towel to wipe the rims clean. Seal with lids and screw on rings.
  • Fill a large stockpot halfway with water and place a rack in the bottom. Bring to a boil. Using a holder, carefully lower jars into the boiling water, leaving a 2-inch space between them. If needed, add more boiling water to ensure the jars are covered by at least 1 inch of water. Cover the pot, bring the water to a rolling boil, and process for 10 minutes.
  • Carefully transfer the jars from the stockpot to a cloth-covered or wood surface. Allow them to cool for about 1 hour, spaced several inches apart. Press down on the lid of each jar to make sure it's tightly sealed (lid should not move). Store in a cool, dark place.

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